Greek Yogurt Starter

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$12.99


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Greek Yogurt Starter

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Authentic Greek yogurt! Deliciously rich and tangy, this heirloom thermophilic starter can be re-cultured indefinitely. Drain whey from the finished product to replicate super-thick commercial Greek yogurt or enjoy as-is.

  • Each box contains 2 packets of yogurt starter
  • Activate 1 packet using 1 quart pasteurized milk; store 2nd packet in the freezer as a back-up
  • Instructions for using this culture may be found here
  • Cultures at 110ºF using a yogurt maker or other appliance
  • This culture is also suitable for use with raw dairy milk or non-dairy milk, with special care.
  • For an even creamier consistency, make a batch with 1 part heavy cream to 3 parts whole milk.
  • Yogurt is delicious with added fruit or sweetener, and great in many recipes.

 

Ingredients: Organic milk, live active bacteria (L. Bulgaricus, S. Thermophilus).

This product contains no GMO ingredients.


Shipping Information and Shelf-life:Our Greek starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture. The starter keeps

  • At room temperature (68° to 78°F): 3 to 4 months
  • In the refrigerator (40° to 45°F): 9 months unopened
  • In the freezer (0° to 25°F): 12 months unopened

 

Due to recent changes in manufacturing processes, the weight of the item that appears in the photo may differ from the actual weight of the item received.

Allergen Information:

Contains dairy. Packaged in a facility that also manufactures products made with wheat, soy, eggs, nuts, and fish.

Questions on Greek Yogurt Starter

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  • From yujun at 7/23/14 1:45 AM
    • Hi,

      The instructions say to culture it for 5 to 8 hours. May I know if 12 hours is alright? Would it be too long, would the bacteria starve?

      Thanks!
    • It can take up to 12 hours to activate the Greek Yogurt Starter but subsequent batches will be finished in 5 to 8 hours. You may culture for a longer time and will still be delicious but longer cultures can weaken the bacteria and make it more difficult to culture future batches. You will find additional information about a long culturing time here: http://www.culturesforhealth.com/benefits-perils-long-culturing-time-yogurt
    • Do you find this question helpful?  Yes   No
  • From Blaine Lansberry at 11/23/13 2:16 PM
    • Can I make Greek yogurt with your culture using a yogotherm yogurt maker?
    • Yes, you can use the Yogotherm for making yogurt with our Greek Starter.
    • Do you find this question helpful?  Yes   No
  • From Kate at 7/30/13 9:28 AM
    • Do I really need a yoghurt maker for this, or can I use my oven with the light on (which is what I do to reculture storebought yoghurt)? Thanks!
    • You need some way of maintaining a temperature of 110ºF to culture this yogurt. Ideas for maintaining that temperature can be found here: http://www.culturesforhealth.com/how-to-culture-yogurt-without-yogurt-maker

    • Do you find this question helpful?  Yes   No
  • From Monica at 7/19/13 8:35 PM
    • I just got the Euro Cuisine Yogurt Maker and a Greek yogurt starter culture. The instructions say to use 1-2 cups of milk. What's the difference in the end result if I use 1 cup or 2 cups? Is it okay to separate the initial mixture for activation into the smaller jars if I use 2 cups or does the activation mixture all need to be in one jar?
    • You may use either 1 or 2 cups of milk (split between jars) but if you're using the Euro Cuisine with the small jars, you should fill the remaining jars with water that has been heated to 110° to ensure even heat distribution for the culturing process.

      *Note: There was a packaging change for all orders shipped beginning September 1, 2013. New packaging contains enough starter culture to activate 1 quart of milk.
    • Do you find this question helpful?  Yes   No
  • From Tracy at 7/12/13 9:25 AM
    • Why does the Greek yogurt contain fewer bacterial strains than that of the traditional?
    • The Greek Yogurt Starter has a few strains of bacteria that work well together and can be re-cultured. The Traditional Yogurt Starter is a "direct-set" or limited use starter, having more strains of bacteria, but incapable of indefinite re-culturing.
    • Do you find this question helpful?  Yes   No
  • From Alicia at 5/4/13 11:19 PM
    • I was readint about heirloom cultures, and it appears that they should have many different strains of bacteria in them. Your cultures were even suggested on several of these sites. However, all the heirloom varieties you sell only contain two strains of bacteria. Why is this? Are there different tpea of bacteria within each strain? I am new to making yogurt so I would like to learn as much as possible! Thank you for taking the time to answer my question.
    • For more information and a listing of the species of bacteria contained in our yogurt starters, see the chart at the bottom of this page: http://www.culturesforhealth.com/choosing-a-yogurt-starter-culture

      Each heirloom culture only contains two strains of bacteria. The bacteria combinations give results which are characteristic of each type of yogurt.
    • Do you find this question helpful?  Yes   No
  • From Julie at 4/7/13 4:01 PM
    • I just activated my greek yogurt starter yesterday, and have my first batch of yogurt in my yogurt maker right now. Yesterday, I didn't cover the starter and it formed a skin on top. Today, I put the lids on the jars hoping that it wouldn't get that skin on top. Which way do you recommend? Also, if I only want to make 4 jars at a time, should I wrap them in a towel to keep the temp right in the yogurt maker? Your site is great and very informative. Thanks for your help!
    • Milk, in general, can get a skin. It's really not problem and can be removed or stirred in. The skin can be caused by not stirring the milk enough during heating, heating the milk too long, or heating the milk to a higher temperature.

      And yes, wrapping a towel or placing it in the yogurt maker to fill up vacant space is perfect for helping it maintain its temperature!
    • Do you find this question helpful?  Yes   No
  • From Rachel at 3/9/13 5:54 PM
  • From Diane Basinger at 1/15/13 11:08 AM
  • From Kay at 11/14/12 1:06 PM
    • The ingredients say it contains milk. Pasteurized or non-pasteurized, or would that matter in this state?
    • It is pasteurized milk. But, that really does not make a difference in the dried powder.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Completely worth the money Review by Chris
Quality
Price
Value
Prior to buying this start I had been using Yogourmet one shot starts. You prep your milk, pour it in, wait, and get yogurt.

One of the HUGE advantages this has is that as long as you re-culture yogurt every 7 days you never have to buy another start!

This start works fantastically well, and when paired with a strainer it makes some delightfully thick yogurt. Almost sour cream consistency if I let it strain long enough.

On top of all that, this start produces yogurt that is MUCH less bitter than anything I have ever had before. It is so good I only have to add a half a teaspoon of a sweetener. To compare, with Yogourmet I was having to add 2 1/2 teaspoons to get it to an edible state.

Overall I give this a 10/10. You won't be disappointed. (Posted on July 31, 2014)
Works as advertised Review by generalp
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It's been years since I've made yogurt. This product works well, quickly and makes a yogurt with a nice tart flavor. In this day of lower food quality. It's nice to have a starter that really delivers! Looking forward to being healthier! (Posted on July 29, 2014)
GREAT Review by sunshine
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I was excited to get started. My first attempt yielded, very thin almost thin kefir like Greek yogurt. I cultured another batch with some of that yogurt with the same results. I am glad that 2x envelopes come in the package. I used some of the already made yogurt and added the additional envelope to culture further w/fabulous results. SOOOOOOO creamy and just the right amount of zinginess (is that even a word?). So I have had great results in the 3rd and 4th batches, so needless to say I am very happy with this product. Thank You Cultures for Health, thank you. (Posted on July 14, 2014)
just what I was looking for Review by Julia H
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I make yogurt a lot (on the GAPS diet) and I hated spending $6-7 every third batch for starter. Since GAPS requires 24 hour fermentation, I had to be a little creative. When I make yogurt, I heat about 4-1/4 cups of milk, cool and add my yogurt. Then I pour most of it into a quart jar and the last 1/4 cup into a tiny jar. I fit both jars in my yogurt maker (a Yogourmet half gallon sized one) and fill up with warm water. After about 6 hours, I take out the little jar to use as next week's starter, and let the large jar "cook" for the remaining 18 hours. This has worked great!

The flavor is very nice, although not as tangy as the one-time starter even after 24 hours. My husband definitely prefers it to the Yogourmet. (Posted on July 11, 2014)
Good for beginners Review by Daisy
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My first batch set up great, and I ate it up. Yum! Then had to use my backup to start again. It did NOT set up. Tossed it out. Ordered more, and IT did not set up either. I failed to read the instructions in full, even if your starter batch does not set up, don't toss it out! It can still be used to culture the next batch (which set up beautifully!). Live and learn :)

Response from CFH: Feel free to contact us anytime for troubleshooting advice if you have issues! (Posted on July 7, 2014)
Easy & Wonderful Flavor Review by Nate
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The company and product are fantastic. I’ve been making yogurt for a while using powders or other yogurts with good success. Using the Greek Starter Culture produced a yogurt that had a wonderful texture and flavor. I you can’t decide where to start, you can’t go wrong by choosing the Greeks Culture from “Cultures for Health”. (Posted on July 6, 2014)
Great product! Review by daisy
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I had success on my first try. The yogurt is much better than store yogurt. It is easy to make and there is no mess. I would recommend this product to anyone interested in healthy eating. (Posted on July 1, 2014)
Wonderful starter that has literally changed my life Review by pepamahina
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This is a great product, and the seller was very helpful when I had some hiccups in the beginning. My husband and I now eat this yogurt mixed with grains, nuts, and fruit every morning for breakfast. It is tangy and delicious and I'll never go back to store bought yogurt. I use a yogurt maker and then strain it. Wonderful results! (Posted on June 29, 2014)
Quality Value Review by Shirley
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The starter is truly quality. The yogurt is great tasting and reproduces a good strong culture not weakened by time. Just add sufficient yogurt to the next batch. Thank you for such a quality culture! (Posted on June 25, 2014)
Tasty! Review by Maya
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I can't have cow's milk yogurt and goat's milk yogurt is hard to find, let alone Greek-style. This makes great yogurt, I do strain it to get the consistency I like. (Posted on June 25, 2014)
Good! Review by Diana
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I bought this because I live in a country where it's incredibly difficult to find yogurt with live active cultures. It works well and has a good flavor. I put some of the culture in the freezer and used it seven months later, and it still works. The customer service department was also very helpful. Thank you! (Posted on June 14, 2014)
Delicious Review by Terri
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Was worried about first batch that took 12 hours and needed straining. Have made several batches since with the same starter. The other awaits me in the freezer. Initial price is kinda high but the product is delicious. I use a yogurt maker. I might keep it thinner, or I might strain with coffee filters for about an hour to make it pretty thick. It is wonderful on my oatmeal. (Posted on June 13, 2014)
Great Yogurt! Review by Connie
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Value
Wonderful to have an heirloom culture that will last indefinitely!

This company is so supportive and helpful. I had trouble getting my culture to set and the customer service folks worked with me until I achieved success!

I made some adjustments with the temp as my yogurt maker suggested different temps than the culture recommended. But now I have a dependable batch of yogurt and no need to buy from the store. Thank you, Cultures for Health! (Posted on June 4, 2014)
total waste of money Review by Beth
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I have made yogurt many times using actual yogurt (or yogurt saved from a previous batch) as starter. A friend highly recommended these cultures so I followed directions and decided to start fresh with new cultures. It was a total flop and the yogurt did not ferment at all--I tried twice, using both packets. I also wrote back to Cultures for Life to complain and did not get a response. Very disappointed.

Response from CFH- We have made several attempts to contact the reviewer but have not receive a response. Please contact Cultures For Health Customer Support before discarding products. Some cultures are salvageable with minor adjustments. (Posted on May 29, 2014)
No more store bought yogurt for me! Review by Ginny
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Value
I first started making my yogurt in a 5 cup yogurt maker but it has become such a staple of my diet I had to move to half gallon batches in a slow cooker crock that I incubate in the oven. At first I only gave the review a 3 on price but changed it to a five since your initial culture seems expensive but since it lasts indefinitely due to the heirloom culture it ends up being very economical in the long run.

Delicious tasting every time. I like to incubate for about 5 hours or until set and then stop incubating. I let cool for two hours and then refrigerate overnight and strain so the finished strained product is mild with the perfect consistency. I prefer to strain for about 2 hours as my most frequent use is for breakfast with a little maple syrup and fresh berries and a topping of homemade granola. To round out that meal I add one egg and one egg white scrambled and I am good to go for the morning.

I whole heartedly recommend this starter. I am retired so it is totally worth it to me to make my own yogurt every week. In fact it has become part of my routine. Now that I have been incubating in half gallon batches it has been easier since I only need to do it once a week usually. If you are interested read on for my method.

I heat the milk on the stove in a large sauce pan to 175 degrees and let cool. I use a digital thermometer with an alarm. Meanwhile I have preheated the slower cooker ceramic crock by adding water to it and just turn it on. When the milk has cooled to 110 degrees I remove the crock from the slow cooker and pour out the water in the crock and add the milk. I then stir in 3 tablespoons of reserved yogurt from my previous batch. I set the covered crock on a bath towel and wrap it up to insulate it. I put the whole thing on an insulated cookie sheet in the oven which I had preheated for about 3 minutes and then turned off but leave the oven light on. I insert the thermometer probe into the fold of the towel to track the temperature. During the culturing I keep an eye on the temperature and if it looks like the temperature is getting a little low I turn on the oven for 30 seconds to maintain the 110 temp. The crock is removed from the oven after about 5 hours or until the milk is set and cooled for about 2 hours and then refrigerated overnight and strained for two hours in the morning after I remove the small amount i will need for the next batch. I have not had a failure yet and sometimes the temperature while culturing is a little high like 117 or so but I am monitoring the temp between the towel and the crock and not the milk itself so that has not been a problem. Happy culturing! (Posted on May 23, 2014)
Makes great yogurt. Support for Sarah extremely helpful. Review by CAM
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If your first few batches aren't exactly what you want keep adjusting the time you heat the milk, the amount of starter and the time for culturing. Support from Cultures for Health is very good if you need it.

For my personal preferences, using a scant teaspoon of starter for one quart of milk made a creamy yet tart yogurt. On Sarah's advice I now heat the milk slowly. I hold the milk at 185F for 5 minutes and culture for at least 8 hours. (Posted on May 21, 2014)
excellent! Review by laura
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I have used this for a couple of months now and I feel (making 1-2 batches/wk) that it finally matured into an excellent, tangy yogurt. I prefer mine strained for about an hour to an hour an half. Very good! (Posted on May 14, 2014)
Incredibly delicious Review by Jolynn
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I've been making fil mjolk for years and that is really my preferred yogurt for a drink alone or in a smoothie. I bought this with the idea of straining it to make labneh--- why did I wait this long? Insanely delicious with some salt and pepper and a drizzle of olive oil, it is AMAZING as an eat-alone or as a veggie dip or scooped in a bit of pita bread. I keep trying to make some labneh balls but I end up just gobbling it all as soon as it's out of the strainer.
(Posted on May 8, 2014)
Great product Review by nate
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The first time I made the yogurt it did not set but now it works just fine. It only takes me five hours for the yogurt to set in a towel wrapped slow cooker. (Posted on May 7, 2014)
My favorite yogurt! Review by Jana
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This is by far my favorite yogurt! Even my picky kids love it and eat it every day. It is a much better value than the previous powdered yogurt starter I'd been using, and provides consistent results batch to batch. It is creamy and smooth and delicious! (Posted on April 28, 2014)
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